The purpose of this research was to determine the feasibility of pasteurizing crabmeat in retort pouches compared to cans. Retort pouches and cans were packed with various amounts of crabmeat, pasteurized to an internal temperature of 185°F (85°C) for 1 min, and subsequently cooled. The criteria for evaluation were total processing time, process lethality (F value), microbiological stability and sensory evaluation. Pasteurizing crabmeat in retort pouches resulted in total processing times that were significantly less (P ≥ 0.05) than cans. Also, pasteurizing to targeted F values provided a more rapid and efficient way to achieve equivalent processes. Thus, equivalent can processes were given to pouches in significantly less (P ≥ 0.05) time. Microbial loads were reduced by greater than 99% in both pouches and 65 cans following pasteurization to a target F value (F⁶⁵₁₈₅ = 24). This reduction was maintained during 6 months storage at 36°F (2.2°C). Sensory evaluations conducted over a 6 month period indicated no real preference for crabmeat packaged in retort pouches or cans. However, crabmeat packed in pouches was significantly better (P ≥ 0.05) on some weeks. Hedonic scores indicated meat in both types of containers were acceptable for the duration of the study. It was concluded that packaging and pasteurizing crabmeat in retort pouches is an acceptable, if not superior, method of pasteurization. / Master of Science

Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was primarily affected by cathepsin B-like and L-like enzymes. Acidic pH (4-5) with low salt concentration (15-20%) provided a greater degree of hydrolysis (DH), total nitrogen, and amino nitrogen content in PW fish sauce compared to the traditional process. The greatest Angiotensin Converting Enzyme (ACE) inhibition (96.8%) was found in samples fermented with 15% salt at pH 5.0 for 30 days. Anti-oxidative activity (AT) increased when fermentation continued and depended on fermentation pH. Peptides with MW <590 Da possibly played an important role in ACE inhibition. Consumer tests disclosed no significant difference in flavor liking and overall liking among fish sauce samples (W, WB, and commercial anchovy fish sauce). / Graduation date: 2004